1 girl, 273 days, 100 recipes

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As with all of my other recipes, I made some adjustments with last night’s pudding recipe. I felt it was lacking in both of its main ingredients: almonds and dates. I especially wanted to use more dates because I have been given no less than three pounds of them in the last month by various Chinese people. I guess they are good luck? Anyway, they also go bad really fast, and I hate fruit flies, so they needed to get used. I was really sad to not have my New Zealand milk for this, but I found some halal milk that tasted pretty close. I’m hoping that since it’s halal, it’s a little better than regular Chinese milk. That and the fact that it was in the refrigerated section. I also decided that cinnamon would be a great addition. And I learned while making this that a coffee grinder is great for powdering almonds!

As I mentioned in the first post related to this meal, the convenient thing about this pudding is that you can make it and store it until it’s ready to be served. It was my first hot pudding, and I really enjoyed it. However, if I were to make it again, I would use apples since they are a bit sweeter.